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Chicken Soup with Stuffed Noodles

Before retiring, I worked as a cook for 15 years. Now I spend lots of time in my kitchen preparing new, interesting food for the family. You'll love this rich homey soup.
  • Total Time
    Prep: 20 min. Cook: 2 hours 10 min. + cooling
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2-1/2 quarts water
  • 2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, diced
  • NOODLES:
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 5 tablespoons water
  • 1 teaspoon canola oil
  • FILLING:
  • 2 eggs
  • 1-1/4 cups seasoned bread crumbs
  • 3 tablespoons butter, melted

Directions

  • Place chicken, water, salt and pepper in a large stockpot. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Add vegetables to broth; cook until tender, about 5-10 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; return to broth.
  • Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough.
  • Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; mix well. Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.
Nutrition Facts
1 cup: 334 calories, 15g fat (5g saturated fat), 125mg cholesterol, 1038mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 23g protein.

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